Broiled Yogurt-Marinated Chicken (and Broccoli)

We started with this recipe, adding more garlic and probably a tad more honey. Marinated for three hours, and then broiled in the Breville (using an oiled broiler pan): broiler set to 500F, middle rack, about 6 minutes/side. (Two packs of chicken thighs fit in the Breville's broiler pan; V would like me to note that the broiler pan cleanup was 'not bad.')

We steamed the broccoli for a while, and then mashed it up with some butter, salt, and pepper.

the trifecta

Healthy, easy, and delicious: http://www.teaandcookiesblog.com/2014/12/my-kind-of-sweet.html

I have a feeling we'll be eating quite a bit of this over the next month or so.

a few things

Adapted this lemon marshmallow recipe to make orange marshmallows (gifted with cocoa mix)

I keep meaning to make extra soffritto or mirepoix when I make some for a soup so that I can freeze the remainder. Actually managed to do it once; having it on hand made this lentil soup recipe into a super-fast after work thing. Very tasty.

Some other delicious things we've made recently:
pork braised in milk
leek fritters
veggie stir-fry

shredding chicken

I've had this pulled chicken recipe bookmarked for ages, but hadn't made it because I loathe shredding chicken (or any other meat). Is there a more tedious, thankless kitchen task? I even hate it more than I hate trimming brussels sprouts.  

However. A comment on the recipe mentioned using a Kitchen Aid to shred the breasts. That comment led me to this life-changing blog post. I haven't tried it on other meats yet, but I think pulled pork will be my next experiment - it works astonishingly well on warm chicken breasts, and I suspect freshly-cooked pork will be even easier.

Also the pulled chicken recipe is fantastic (I use this delicious local BBQ sauce instead of making my own).

putting up (notes)

Beautiful fall day here - mid-60s, sunny - perfect for heading to the farmer's market, picking some grapes from our grapevine, and then spending the rest of the day canning things. Because I always forget what recipes I use (and somehow it usually seems obvious to me, as though OF COURSE the sweet relish recipe I used will clearly be this particular one of the probably hundreds I have bookmarked) here's a list of what we made (some actually finished, some just begun):
- watermelon pickles
- Grape Conserve ("Summer in a Jar")
- Sweet Pickle Relish ("Better Homes and Gardens Special: Canning")
- Tomato Ketchup ("Food in Jars")
- Grape Ketchup ("Food in Jars")

it's hot, but these noodles aren't the answer

My love of miso & soba noodles led me to this dish, but unfortunately it was a complete "never again" for us. It's possible that our choice of vegetables (there were a lot of radishes) or the previously-frozen ginger were to blame, but the dish was bitter and not very interesting. I could see something similar working, perhaps with some herbs (thai basil and mint?) and with 'sweeter' veggies (carrots and snap peas?).